Thai food is still pretty new to me, and I’ll admit, I was a bit hesitant to give this a try. Since the first time, I have this deliciousness at least twice more! Fresh and packed with flavor and texture, these chicken lettuce wraps are a delicious and quick meal you can have on the table in no time!
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I hope that you’ll give Tastebuds a try. This seasoning was fantastic! Enough said, let’s jump right in!!
Ingredients
- 2 tbsp (30 mL) vegetable oil
- 1 lb. (450 g) chicken breast, thinly sliced
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
- 1 red bell pepper, thinly sliced
- ¼ cup (60 mL) Pad Thai Mix
- 2 tbsp (30 mL) low-sodium soy sauce
- 1 tbsp (15 mL) water
- ¼ tsp (1 mL) red pepper flakes
- 1 medium carrot, peeled and grated, plus more for garnish
- 3 green onions, sliced, plus more for garnish
- 8 butter lettuce leaves OR Lettuce Wraps
- Optional toppings: Cilantro leaves, chopped peanuts, sesame seeds, lime wedges
Directions
Julienne carrots, slice green onions and red pepper.
Heat the oil in a large skillet over medium heat for 2–3 minutes. Season the chicken with salt and pepper and then add it to the skillet. Cook for 3–4 minutes, or until browned. Flip the chicken, add red bell pepper, and cook it for another 3–4 minutes, or until the chicken reaches 165°F.
Meanwhile, stir the Pad Thai Mix, water, soy sauce, and red pepper flakes together in a small bowl.
Add the mixture to the skillet with the chicken. Bring it to a simmer over medium heat and continue cooking until the sauce has slightly thickened. Remove the skillet from the heat and stir in the carrot and green onions.
To assemble the wraps, fill each piece of lettuce with a scoop of the chicken and pepper mixture. Then, top them with extra shredded carrot, sliced green onions, chopped peanuts, cilantro leaves, sesame seeds, and a lime wedge, if you’d like.
That’s it! Please let me know if you make this recipe. If you have any recommendations for Thai recipes I could try, I would appreciate it. Let’s make great food together!
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Thai Chicken Lettuce Wraps
Equipment
Ingredients
- 2 tbsp olive oil
- 1 lb boneless chicken breast, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, thinly sliced
- ¼ cup Pad Thai Mix
- 2 tbsp low-sodium soy sauce
- 1 tbsp water
- ¼ tsp red pepper flakes
- 1 medium carrot, peeled and julienned or grated
- 3 green onions, sliced, plus more for garnish
- 8 butter lettuce leaves OR lettuce wraps
Optional Toppings
- Cilantro leaves, chopped peanuts, sesame seeds, lime wedges
Instructions
- Heat the oil in a large skillet over medium heat for 2–3 minutes. Season the chicken with salt and pepper and then add it to the skillet. Cook for 3–4 minutes, or until browned. Flip the chicken, add red bell pepper, and cook it for another 3–4minutes, or until the chicken reaches 165°F.
- Meanwhile, stir the Pad Thai Mix, water, soy sauce, and red pepper flakes together in a small bowl.
- Add the mixture to the skillet with the chicken. Bring it to a simmer over medium heat and continue cooking until the sauce has slightly thickened. Remove the skillet from the heat and stir in the carrot and green onions.
- To assemble the wraps, fill each piece of lettuce with a scoop of the chicken and pepper mixture. Then, top them with extra shredded carrot, sliced green onions,chopped peanuts, cilantro leaves, sesame seeds, and a lime wedge, if you’d like.
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